Copycat Cracker Barrel Hash Brown Casserole

By srumbel

When you don’t have five hours for scalloped potatoes, there’s a quicker alternative.
from twigandfeather.com

Ingredients

• 2 lbs frozen shredded hash browns (my bag was 30 oz)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pint sour cream
• 1 stick butter, melted
• 1 can cream of chicken soup
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups cheddar cheese

Preparation

Step 1

Thaw the hash browns and place in a large mixing bowl.

In a frying pan, saute the onions in a little olive oil for ten minutes. Add minced garlic and cook another three minutes.

In a smaller bowl, mix the sour cream, butter, chicken soup, salt and pepper. Mix well, then add the cooked onions and cheese. Pour into larger bowl with the has browns and stir well.

Coat a 9 x 13 baking pan with butter or olive oil. Pour casserole into dish and smooth.

Bake 1 hour at 350 or until cooked through and bubbly.